ROLLED TURKEY BREAST WITH NUTTY FRUIT STUFFING
Provided by Nancy Fuller
Categories main-dish
Time 11h10m
Yield 12 servings
Number Of Ingredients 28
Steps:
- For the turkey: Place the turkey in a large bowl or pot, add the hard apple cider and salt. Then cover and refrigerate in the brine overnight.
- For the stuffing: In a large skillet set over medium heat, melt the butter, then add the celery and onions, and saute until soft, 6 to 8 minutes. Add the calvados, apricots, dates, salt and pepper. Stir and cook at a simmer until the liquid reduces and thickens, and the fruit is plump, about 5 minutes.
- In a large bowl, add the toasted bread, broth, pecans, sage, thyme and eggs. Add the vegetable mixture to bowl and mix to incorporate. Refrigerate until ready to use.
- Preheat the oven to 375 degrees F. Grease a casserole dish.
- Drain the turkey from the brine, rinse and pat all over to dry. Lay the turkey skin-side down on a work surface and use a sharp knife to butterfly the breast so that it lays flat. Sprinkle the turkey with 2 tablespoons of the Poultry Seasoning, then place 3 cups of the stuffing in the center of the breast and fold the ends of the turkey to cover. Flip the turkey over to seam-side down, and use kitchen twine to tie the turkey at 1-inch intervals.
- Place the remaining stuffing in the prepared casserole dish, and set aside.
- Arrange the sliced onions in the center of a roasting pan. Rub the turkey skin with the butter, sprinkle with the remaining 2 tablespoons Poultry Seasoning, and then place the turkey over the sliced onions. Roast, basting occasionally, until the internal temperature reaches 160 degrees F on an instant-read thermometer, about 2 hours.
- After about 1 hour 30 minutes, add the stuffing to the oven and bake until golden brown, about 30 minutes.
- Remove the turkey from the pan and rest for 10 to 15 minutes, reserving the pan with the drippings for a later use.
- For the gravy: Place the roasting pan with the drippings on the stovetop set over medium-high heat. Pour in the wine to deglaze the pan. Use a spoon to scrape the bits from the bottom of the pan.
- In a medium bowl, add 1/4 cup of the chicken broth and the flour. Whisk to make a slurry.
- Add the remaining 1 cup chicken broth and the slurry into the roasting pan. Whisk until combined and smooth. Then simmer until the gravy reduces and thickens, 5 to 10 minutes.
- Remove the strings from the turkey and carve it into slices. Serve the turkey with the stuffing and gravy.
- Place the marjoram, parsley, sage, rosemary and thyme in a spice grinder or blender and grind until powdery.
FRUITY PEANUT BUTTER PITAS
My kids ask for these pita sandwiches all the time. They haven't noticed that as good as they taste, they're also good for them. -Kim Holmes, Emerald Park, Saskatchewan
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, blend the peanut butter, allspice, cinnamon and nutmeg. Spread inside pita bread halves; fill with apple and banana slices.
Nutrition Facts : Calories 324 calories, Fat 17g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 320mg sodium, Carbohydrate 36g carbohydrate (13g sugars, Fiber 6g fiber), Protein 12g protein. Diabetic Exchanges
FRUITY NUTTY QUINOA
This makes a great side dish and you can either serve it warm or cold as a salad. Can make vegetarian with vegetable broth.
Provided by Cadillacgirl
Categories Grains
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small pot, combine stock and juice and bring to a boil.
- Meantime, in a larger pot, saute shallots in oil for one minute then add the apricots and almonds and rosemary.
- Warm through then add the quinoa, mixing it in.
- Remove from heat and add in the boiling stock and juice.
- Cover with plastic wrap and leave stand for 20 minutes and ta-dah!
Nutrition Facts : Calories 741.5, Fat 28.3, SaturatedFat 2.8, Cholesterol 3.6, Sodium 314.7, Carbohydrate 106.1, Fiber 11.6, Sugar 34.5, Protein 23.2
TUTTI-FRUTTI
Red and green cherries make these treats look festive. Substitute any fruit in the amount that pleases your palate.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 3 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the butter, milk, almond extract and salt. Gradually stir in confectioners' sugar until a stiff dough is formed. , Turn onto a surface lightly dusted with confectioners' sugar. Knead 15-20 times or until mixture forms a smooth ball. Knead in candied fruit. Shape into 1-in. balls, then roll in almonds. Cover and refrigerate for 1 hour. , Store in an airtight container in the refrigerator.
Nutrition Facts :
FRUITY NUTTY SATTU
It's a highly nutritious healthy food, easy to make and long lasting. SATTU means a mixture of seven whole grains. My fore fathers use to take this complete food while traveling. Originally from north Indian villages, SATTU is Excellent for growing kids.
Provided by GEETA.OM
Categories Breakfast
Time 35m
Yield 25 serving(s)
Number Of Ingredients 10
Steps:
- Dry and Roast all grains separately.
- Mix together and grind them into fine flour.
- Let it cool and store in an airtight jar.
- SATTU is ready.
- TO SERVE:.
- Mix 2 tblsp of SATTU with 100ml cold water or milk to make a viscous liquid ( like batter).
- Add sugar or honey and mix well.
- Garnish with dry nuts to your choice.
- Serve cold in a bowl.
- You may also add pieces of fruits - apples, bananas, grapes, etc.
Nutrition Facts : Calories 172, Fat 2, SaturatedFat 0.3, Sodium 34.1, Carbohydrate 33.8, Fiber 5.7, Sugar 0.5, Protein 6.3
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